Entree: Cook Islands – Central Culinary Region – Grilled Mahi Mahi (Island-style grilled mahi-mahi fillets flavored with citrus, garlic, and coconut)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Additional 25 min

Total 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 mahi mahi fillets, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) olive oil or coconut oil
- 1/3 cup (80 ml) fresh lime juice (about 3 limes)
- 1/4 cup (60 ml) coconut milk
- 2 cloves garlic, minced (approx. 0.21 oz (6 g))
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) ground black pepper
- 1 tbsp (15 ml) honey or brown sugar
- 1 small red chili or jalapeño, seeded and finely chopped (optional)
- 2 tbsp (8 g) chopped fresh cilantro or parsley
- Lime wedges to serve
- 1 tbsp (15 ml) extra oil for the grill or brush

Show original ingredient measurements

- 4 mahi mahi fillets, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) olive oil or coconut oil
- 1/3 cup (80 ml) fresh lime juice (about 3 limes)
- 1/4 cup (60 ml) coconut milk
- 2 cloves garlic, minced (approx. 6 g)
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) ground black pepper
- 1 tbsp (15 ml) honey or brown sugar
- 1 small red chili or jalapeño, seeded and finely chopped (optional)
- 2 tbsp (8 g) chopped fresh cilantro or parsley
- Lime wedges to serve
- 1 tbsp (15 ml) extra oil for the grill or brush

Instructions

1. Make the marinade: whisk together lime juice, coconut milk, 2 tbsp (30 ml) oil, minced garlic, honey, chopped chili (if using), salt and pepper in a shallow dish.
2. Marinate the fish: place the mahi mahi fillets in the dish and spoon marinade over them. Marinate in the refrigerator 20–30 minutes, no longer to avoid curing the fish.
3. Preheat the grill: heat a grill or grill pan to medium-high and oil the grates well with 1 tbsp (15 ml) oil to prevent sticking.
4. Grill the fillets: remove excess marinade and place fillets on the hot grill. Cook 3–5 minutes per side depending on thickness, until the fish flakes easily and has good grill marks.
5. Rest and finish: transfer to a platter, sprinkle with chopped cilantro and additional lime wedges. Serve immediately with steamed vegetables, taro, or rice.